Brown Rice Stir Fry
Whole grains make for a wonderful stirfry. The secret is to pressure the grains and let the brown rice chill over night. And of course the sesame oil really adds the flavor.
2 cups cooked red quinoa
˝ onion chopped
6 garlic cloves, chopped
1 cup chopped carrots
1 cup chopped zucchini
2 cups bean sprouts
1 cup scrambled cooked fried egg, cut into strips
2 chopped red peppers
1 cup sliced mushrooms
Olive oil
Sesame oil
Rice Vinegar
Soy Sauce
This recipe is Gluten Free
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Ingredients
6 cups cooked chilled Brown Rice, cooked in a pressure cooker2 cups cooked red quinoa
˝ onion chopped
6 garlic cloves, chopped
1 cup chopped carrots
1 cup chopped zucchini
2 cups bean sprouts
1 cup scrambled cooked fried egg, cut into strips
2 chopped red peppers
1 cup sliced mushrooms
Olive oil
Sesame oil
Rice Vinegar
Soy Sauce
Directions
In a large hot wok, sauté onion and garlic is small amount of olive oil. Add carrot and sauté for minutes, add red peppers and sauté for 1 minute, Add remaining vegetables adding Sesame oil to sauté. Splash with Rice Vinegar and than add rice and red quinoa. Splash with Soy Sauce and add egg. Toss well and cover.This recipe is Gluten Free
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